Meat from the organs or other tissues of an animal (as opposed to its muscles).
The term 'offal' is typically used to describe an animal's organ meats (heart, liver, kidneys, glands, etc.), but can also refer to cuts of meat that are regarded as waste or otherwise undesirable, for example the meat from a pig's foot. The definition varies across (and within) cultures, but organs are usually classified as offal.
